Chef Tim Matsell was born in Toronto, where he also began his career as a chef. Working in some of the city’s top restaurants, Chef Matsell obtained his Red Seal certification before heading west. He worked as the Executive Chef at Juniper Hotel and Bistro, Delta Vancouver Suites, and Grand Rockies Resort.

He’s been living in the Bow Valley now for over 20 years, where he can also pursue his love for biking and hiking. Leading a healthy outdoor lifestyle directly reflects the food he passionately prepares. As the Executive Chef of Table Food + Drink, he strives to cement the restaurant’s reputation as one of the premier local spots to eat.

What made you want to become a chef?

“I had a passion for food and cooking from a very young age and decided to turn it into a career.”

Why do you use Alberta ingredients in your kitchen?

“I have always used local as much a possible for a variety of reasons, mainly though the products are fantastic, and it helps to support our economy and reduce our carbon footprint.”

What is your favourite Alberta ingredient to use?

“Bear and the Flower Farm pork.”

What dish should guests be sure to try on your menu?

“I recommend our Bear and the Flower pork tomahawk.”

What is a favourite kitchen/cooking memory?

“Too many to mention!”

Why do you take part in Alberta on the Plate?

“To connect with the local community and be part of this awesome event with all amazing restaurants in Alberta.”